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A. Wong The Cookbook: Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan - Rilegato
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From Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his unassuming restaurant in Victoria, London is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.
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Informazioni sull?autore
With his restaurant declared one of 2013's best by both Fay Maschler of the Evening Standard and Nick Lander of The Financial Times, Andrew Wong is doing something extraordinary that is attracting attention and accolades from top critics, chefs and foodies from London and further afield.
After stints in kitchens across London, Andrew decided to travel around China, moving from kitchen to kitchen - from a noodle stand in Chengdu to the Millennium Hotel in Qingdoa. Upon returning to London, he opened A. Wong to rave reviews from the Evening Standard, the Guardian, The Independent and The Times. He also won Chinese Masterchef in the UK in 2013.
Just nine months after opening, the restaurant's modern exploration of regional Chinese cuisine has already resulted in it being rated as one of the best Chinese restaurants in the UK by The Good Food Guide, as well as winning a coveted Michelin Bib Gourmand in 2014. Find out more about A. Wong online at awong.co.uk or on Twitter at @awongSW1.
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